3.Lightly beat an egg with ¼ tsp red chili powder
and 2 generous pinches of salt in a
bowl.

4.Place plain flour in another bowl. and set
aside.

5.Place panko breadcrumbs in a wide bowl or plate
and set aside.

6.Heat oil in a deep frying pan.

7.First add 4 or 5 marinated chicken pieces to the
plain flour mixture and coat well with flour, shake excess flour from the
chicken pieces and add it to the egg mixture. Quickly shake to drip of excess
egg from chicken pieces and add it to the
panko breadcrumbs and coat well. Place breadcrumb coated chicken pieces on to
separate plate. Continue the same process with rest of chicken pieces.

8.Once the oil is hot, lower the heat to medium
and start adding chicken pieces to oil in batches. Fry the chicken pieces until
golden brown, crispy and drain on to a paper towel.

4.Add kashmiri red chilli powder, coriander
powder, sugar, kasuri methi leaves and
chopped tomatoes to the onions in the pan and sauté on medium heat for 2 mins
or until tomatoes are cooked and mushy. Remove the pan from heat and allow the
onion & tomato mixture to cool.

5.Grind the onion & tomato mixture to a fine
paste in a mixer grinder, adding very little water as required.

6.Add 2 tablespoon butter to a sauce pan, when
butter starts to melt add the ground paste and 1 cup water to the pan and bring
the mixture to boil. When gravy is boiling add the fried chicken pieces to the
gravy and season with required salt.

7.Simmer the chicken pieces in boiling gravy on
low heat for 7 mins or until chicken is fully cooked.

8.Finally when the gravy is slightly thickened and
chicken is cooked, turn off the heat. Add the cream slowly to the chicken gravy
and stir well.

2.In a bowl add the ingredients given
under soya chunks marinade and mix to smooth paste. Add the cooked soya chunks
to this paste and mix gently. Set aside for 5 mins.

3. Boil basmati rice in salted water
until its cooked and grains are firm. Spread the cooked rice on a large plate
and allow it to cool.

4.Heat 1 tbsp oil in a pan, add the marinated
soya chunks and stir fry until they are slightly crisp. Remove the fried soya
chunks to a plate.

5.In the same pan heat 2 tbsp oil, add
the chopped carrot, beans, spring onion whites and fried soya chunks, stir fry
on high heat for a minute. Add the cooked rice to the pan, season with
ajinomoto, required salt and white pepper, stir fry again for 2 minutes.

I wanted to make a quick and easy Malaysian Egg Curry for my
Roti Jala. But I didn’t have few
ingredients in my pantry so with minimal ingredients I made this easy Malaysian
style egg curry It was real close to the authentic Telur curry.

Ingredients

Large Eggs ( hard boiled and shell removed ) – 6 nos

Large potatoes ( boiled and cubed ) – 2 nos

Onions medium sliced – 2 nos

Tomato medium sliced – 1 no

Ginger and Garlic paste – 1 tsp

Red chilli powder – 1 and ¼ tsp

Cumin powder – 1 tsp

Fennel powder – 1 tsp

Turmeric powder – ¼ tsp

Ajinomoto – ¼ tsp or Chicken Stock cube – 1 no

Salt to taste

Coconut milk – 4 tbsp

Water – 1 cup

Oil -2 tbsp

Egg Curry with Roti Jala

Method

1.Heat oil in a pan, when pan is hot add the
sliced onions and stir fry until onions turns soft.

Thursday, February 20, 2014

I'm fan for crunchy Papadums and papads from my childhood. I
stack deep fried papadums and can munch on them whole day. After becoming
health and weight conscious I was not able to indulge in the pleasure of
munching crispy papadums. Did the makers of Papadum Express heard my
mind.....

Ta ta da….here comes the papad lovers savior the "
Papadum Express - Microwave Papadum Maker " you can cook several crispy,
crunchy and tasty papadums in a minute in microwave. No more kitchen tantrums
of heating oil in deep fryer, deep frying papads and spluttering oil around the
stove.

Papadum Express product is made with durable ( very strong) non-toxic
plastic which is BPA free, bisphenol A free and phthalates free, meaning
product is food safe and safe for microwave.

Papadum Express Microwave Papadum Maker

The tray is well designed and the sticks are detachable for
easy storage, when I made papadum I just snug fit those sticks in the spaces provided in the
tray, stacked 3 papadums and 2 pepper papads left some gap in-between ( but you
can stack upto 10 to 8 papadums at a time )and micro-waved for a minute.

Once crunchy and crispy papadums cooked, I waited for 10
seconds and enjoyed tasty Papadums with my meal. Next time I’m planning to cook
hard Taco shells and warm khakras with Papadum Express.

Papadum Express Review

If you are also interested and want to enjoy healthy, guilt
free and oil free crunchy Papadums head to their Papadum Express Website and to
their Facebook page. They ship the product Worldwide.

Papadum Express

*The cooking time and results of the product may vary depending
on the type of papadums and papad you are using and also on the microwave
model, power and country made. So please read the instruction pamphlet
carefully given along with product.

Most people in abroad are fan of Chinese takeaways. Once in a week I eat in Chinese takeaway and I'm particular fan of their fried noodles they call it Lo mein, Chow mein, Stir fried noodles however I feel everything is same but they taste delicious.

Preparation
1. Cook the dried noodles in salted boiling water for 3 mins or until cooked to *al-dente. Drain and set aside.
2. Whisk the eggs with pinch of salt. Make scrambled eggs in hot wok with 1 tsp oil and set aside.
3. Chop the veggies and both greens and whites of spring onions.
4. In a small bowl mix soy sauce, oyster sauce, 2 big pinches of sugar, 2 big pinches of white pepper and a pinch of salt.

Method
1. Heat oil in a wok or pan until smoking, add veggies to the pan and give a quick stir fry for few seconds.
2. Now add the scrambled eggs and boiled noodles to the pan and quickly stir fry.
3. Next add the prepared sauce, chopped spring onions to the pan and stir fry until everything is mixed well with noodles.
4. Serve hot immediatley.

Chinese Style Fried Noodles

Tips
1. *Al-dente means the noodles has to boiled until cooked but has to be firm.
2.If you are vegan omit adding eggs to the recipe.
3. You can add boiled and shredded chicken or cooked prawns to the above recipe.
4. If you have any kind of chinese sauce in your pantry just go ahead be creative and play with your sauce to make above recipe.
5. Tosted sesame oil is largely used in chinese cooking for stir fries but you can use sunflower oil, blended vegetable oil or canola oil. But extra virgin olive oils do not suit asian cooking.

Wednesday, January 15, 2014

Many restaurants serve mixed fried rice also known as combination fried rice with chicken, mutton, prawn and fish etc. I wanted to try the same with biryani and it happened yesterday. This mixed biryani came out very tasty. I made mixed biryani with chicken, prawn and fish. See my tips below on how to cut n prepare meat and seafood for this biryani.

Method
1.Heat oil in a pan, when oil is hot add the whole garam masalas. Saute for a minute and add the chopped onions to the pan.
2. When onions are soft, add slit green chilli, ginger&garlic paste to the pan and saute for a minute.
3. Add the chopped mint leaves to the pan and saute until mint leaves are shrunk. Now add the chopped tomatoes to pan and cook until tomatoes are soft and mushy.
4. Add the marinated chicken and prawn to the pan( fish can be added later) and saute until chicken turns pale in colour.
5. Now add the red chilli powder, coriander powder, garam masala powder, turmeric powder and salt to the pan and saute for few seconds.
6. Next add the water in which rice is soaked into the pan and bring everything to boil, once gravy starts boiling cover pan with lid and simmer on medium heat for 10 to 15 mins until chicken is cooked.
7. Once chicken and prawn are cooked add the fish slices gently to the pan and cook for 2 mins.
8. Now gently add basmati rice to the pan, mix the rice gently without breaking the fish.
9. Again cover pan with tight lid and simmer for another 10 mins until rice is cooked soft and fluffy.
10. Garnish Mixed Biryani with chopped coriander and serve with boiled egg and Red onion Raita.

Mixed Biryani

Tips
1. I had used India gate classic basmati rice, the water propotion for 1 cup rice is 1.5 cups water.
2. As we are cooking a combination of meat its wise to use boneless chicken meat cut into strips for quick and even cooking.
3. Fish cooks faster than prawn and chicken. So fish cubes can be added before adding the rice.

My Cookery Show for Tamil TV Channels

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